Frikadeller - Danish Meatballs
Allergens: Eggs, Gluten, Milk
Denmark's pork meatballs, soft, oat-bound patties fried golden and served with potatoes.
Ingredients
- Salt 1 tbsp
- Black pepper 1 tsp
- Plain flour 1 tbsp
- Garlic 1 clove
- Onion 1 large
- Pork mince 500 g
- Butter 2 tbsp
- Eggs 1
- Milk 0.5 cup
- Porridge oats 1 tbsp
Method
- Finely chop onion and garlic.
- Stir salt into minced meat.
- Add the dry ingredients, then onion and garlic, then the egg. and lastly the milk.
- Stir the meat mixture until it is firm.
- Refrigerate for at least 30 minutes.
- You can also make the mixture one day in advance and refrigerate.
- Heat a pan over medium heat.
- Add butter to the pan and use a spoon to form frikadeller (meatballs) in your preferred size.
- We recommend using about 2 tablespoons of mixture per frikadelle.
- Fry until they develop a nice browned crust on both sides and are cooked all the way through.
- Serve hot with a classic potato salad on the side.